Crown Safari Drywors Spice – Traditional Flavour for Iconic Droëwors
£29.95
1kg
Capture the true essence of South African droëwors (dry sausage) with Crown Safari Drywors Spice, a signature blend expertly crafted for dry sausage-style meat drying. Packed with bold, aromatic flavours, it’s the go-to mix for those craving heritage taste and simple prep.
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Ingredients
Salt, spices/herb & spice extracts (celery), MSG (E621), dextrose, flavourings (maize starch, anti‑caking agent, acidity regulator, TBHQ), dehydrated vegetables (onion), antioxidant (sodium erythorbate), preservative (sodium metabisulphite)
Allergens: Celery; may contain cow’s milk, egg, mustard, soy, wheat gluten; also sulphur dioxide/ sulphites from preservative notes ([biltongspice.com.au][3]). Some listings also add: may contain eggs, soy and milk and includes flavour enhancer
Self stable: includes natural preservatives to stay fresh, no fuss
Shipping Policy
We aim to dispatch all UK orders on the same day before 1pm Mon-Fri.
You can expect delivery within 3-4 days.
Flavour Experience
Enjoy the familiar Safari spice personality, deepened with warm coriander and pepper, rounded by aromatic cloves and nutmeg. This blend creates that unmistakable droëwors taste—savoury, slightly sweet, and beautifully spiced.
Delicious ways
to use this spice
Dry Sausage
Spice up your sausage mixture:
Our spice mixes are a great way to infuse bold flavours into your next batch of Boerewors & Dry Sausage.
Prepare
Mix your spice and vinegar in ice-cold water (pro rata to the meat amount), then leave for 10 minutes.
Mix
Mix the meat well, then mince through a 4.5 mm plate.
Process
Place into your sausage press and cover the sausage nozzle with 18–22 mm casing. Press out all thin sausage and hang in your chamber at 20°C for the first 24 hours, followed by 72 hours at 25–30°C.
Once ready, enjoy and savour.
Recipes for you
FAQ
What is the best way to store the spices?
Store them in an airtight container in a dark, dry place. Do not store spices in direct sunlight, as this will shorten their shelf life.
What cuts of meat do I use?
Traditional droewors recipes require high quality cuts of beef with between 5% and 10% fat content. Other types of meat such as venison can be used but avoid pork or veal, as it can become rancid during the drying process. The fat content is vital for your droewors to remain moist and flavourful after the drying process. Make sure to coarse grind the meat to strike the perfect balance between dryness and moisture, safeguarding against a crumbly or overly hard texture.
Can I freeze my droewors?
Preferably not. Freezing damages the fibres of the meat (because of the jagged water crystals) and softens it, making it mushy.
How long do I leave my dried sausage (Droëwors) hanging to dry?
22MM CASING IT WOULD TAKE 72-96 HOURS IN A KK CHAMBER
In standard 22mm casing it would take 72-96 hours in our KK chambers depending on whether you like your Droëwors crisp and dry or slightly wet/moist.
Day 3: Droëwors will be fairly wet.
Day 4: It will be a little drier.
Day 5: The droëwors will be at its driest.
Received my Kalahari Khabu biltong dryer about a month ago. Absolutely stoked with it, I have dried biltong and dry Droewors and it sets the meat perfectly in no time. Nice size unit that fits in the kitchen well. Would definitely recommend getting one.
Claire & Steve Webb
Loving our new KK11 biltong dryer. We've done about 12 batches in it now and it has not missed a beat. Excellent service from Kalahari Khabu.
Arnold Marais
Great service and after-service care. Super well-made product that works really well. It’s well made and my first biltong effort was done in around 24 hours and was excellent. Thin strips of beef rump with chilli. Really impressed all round.
Mark “Doubtless Bay Villas” Calverley